Sticky Bourbon Chicken and Broccoli

Sticky Bourbon Chicken and Broccoli

 

Take-out-fake-out!

Unlike my last post, I can’t claim to have coined the above phrase.  I can claim a wonderful recipe worthy of staying home in your cozies, and far better than your local take out.  I can also claim a sauce that you’ll quickly become addicted to.  Let’s roll.

Sticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and Broccoli

 

This bourbon chicken and broccoli is served over hot steaming basmati rice and topped with sliced green onions. Putting this dish over the top is the sticky, tangy, syrupy bourbon sauce.  I don’t want to use an exhausted cliche TV food host phrase, saying  ‘you could put this sauce on my shoe and I would eat it!’ … but I would.  This meal does require a little pre planning, the longer you can marinate the chicken the tastier it will be.

C’mon.  Place an order to your own kitchen to stay in.  Always worth it.

Sticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and BroccoliSticky Bourbon Chicken and Broccoli

 

Ingredients:

  • 2 lbs. boneless skinless chicken thighs, fat trimmed and cut into 1 inch pieces
  • 1/2 cup low sodium soy sauce
  • 1/4 cup oil
  • 1/4 cup white vinegar
  • 1/4 cup bourbon, I used Four Roses Bourbon
  • 1/4 cup brown sugar
  • 1 tbsp fresh ginger, sliced into 3 coins
  • 4 cloves crushed garlic
  • 4-5 green onions, cut into thirds or sliced
  • 1 tbsp cornstarch mixed with 1 tbsp water (this is called a slurry)
  • 4 cups broccoli florets
  • 1 cup uncooked basmati rice

Directions:

  1. Combine the soy sauce, oil, vinegar, bourbon, and brown sugar in a baking dish (casserole dish with high sides). Whisk until combined.  Add chicken, ginger, garlic, and 3 green onions that have been cut into thirds.  Cover and marinate for at least 2 hours and up to overnight.
  2. Preheat oven to 350 degrees F.  Uncover the chicken and bake directly in the marinade for 45 minutes, rotating the chicken half way through to ensure pieces are baking in the sauce on both sides.
  3. After 30 minutes, remove chicken from oven.  Discard the ginger and garlic.  Strain the liquids into a small saucepan.
  4. Heat saucepan over medium heat until a slow boil is reached.  Slowly add slurry to saucepan and whisk until incorporated.  Cook over low heat for 10 minutes, stirring frequently until reduced and thickened.
  5. Meanwhile, steam broccoli and cook rice according to package directions.
  6. Return chicken to the oven and broil on low for 5-8 minutes to caramelize, rotating pieces half way through.  You can do this right in the same casserole dish.  Watch closely, as all broilers cook at different heat.  Do not burn your chicken!
  7. Remove chicken from oven, toss with steamed broccoli and half of the reduced sauce.  Add additional sauce to your preference.
  8. Serve over white rice and top with sliced green onion.

Servings: 6

Note:  Cooking alcohol in a pan over medium heat or when in the oven will reduce most of the alcohol through evaporation, but not all.  Do be aware, if you are serving children.

Recipe adapted from Pinch of Yum

Thank you Four Roses Bourbon for sponsoring this post.

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